Showing posts with label Snacks&Savories. Show all posts
Showing posts with label Snacks&Savories. Show all posts

Jan 7, 2015

420: Kabuli Chana Ki Chat - Chick Pea Salad





Snacks on your mind? Want to keep them healthy and tasty? Try this healthy and delicious chat.

Ingredients

Boiled Chickpeas                     2 cups
Finely chopped Cucumber        1 cup
Chopped cherry tomatoes        ½ cup
Finely chopped green chilies    3 no.
Lemon Juice                           1 Tablespoon

Masalas
Black Salt (Kala Namak)          a Pinch
Salt                                       To Taste
Chat Masala Powder                ½ Tsp.
Red chili Powder                      a Pinch.

Decoration.
Chopped Coriander leaves        1 Tablespoon.

Method: 
  • Soak the Kabuli chana (chick pea) overnight for 6-8 hours.
  • Boil it in a pressure cooker with 1 tsp salt and 1 tsp turmeric powder. Wait till 3 whistles. Allow the boiled Kabuli chana to cool.
  • Take a big bowl and add above ingredients, except coriander.
  • Add all Masala and lemon juice. Decorate with Coriander leaves
  • Mix well , serve  immediately.
  • Enjoy the healthy snack.


Tips: 
  • You can use tinned Garbanzos also.
  • You can add, tamarind and green chutney.
  • You can add boiled peanuts and boiled potato also.
Kabuli Channa Chat

Kabuli Channa Chat


Oct 17, 2014

411 : Puzhungal Arisi Thattai/ Parboiled Rice Thattai





Thattai is a popular snack in Tamilnadu.  I already posted the Thattai recipe in my blog. But this time I made this Thattai with parboiled rice.   Try this recipe  and share your comments.

Ingredients

Parboiled Rice                             2 cup
Bengal gram                               2 tbsp.
Red chili powder                          ¼ tsp.
Asafetida                                     ½ tsp.
Melted butter                                2 tbsp.
Coconut oil                                    1 tbsp.
Sesame seeds                                 ½ tsp.
Broken fried peanuts                        2 tbsp. (optional)                            
Curry leaves                                   few
Salt                                                to taste.
Oil                                                  for deep frying

Method

  • Wash and soak boiled rice in water for 4 to 5 hrs.
  • After that grind the boiled rice in to a thick smooth paste without adding any water
  • Soak the Bengal gram in 1/2 cup of warm water for an hour until soft. .Drain the water in channa dal and keep it aside.
  • Now add the whole soaked channa dal, peanuts, salt, curry leaves, red chili powder,asafetida powder and sesame seeds in to the grounded rice paste mix it well.
  • Add melted butter, hot coconut oil and mix it and knead it to make a soft dough.
  • Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
  • Grease your fingers and press the ball with your fingers to flatten it.
  • Press it thin. It’s ok if the edges get frayed a little.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice .



See  My Deepavali Sweets and Snacks Recipes  Here:

http://sadhanakitchen.blogspot.com/2012/11/deepavali-festival-of-lights.html



Sep 12, 2014

407: ALOO BONDA



Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.
Finely chopped Green Chilies             3 no.
Grated Ginger                                  1 Tbsp.
Crushed fennel seeds                        1 Tsp.
Finely chopped curry leaves              1 Tbsp.
Finely chopped coriander leaves        1 Tbsp.
Turmeric powder                             1/8 Tsp.  
Salt                                                 to Taste
For Batter

Gram flour (Besan)                            1 Cup
Rice Flour                                        ¼ cup
Water                                              ¼ - ½ cup
Red chili powder                               1 Tsp.
Asafetida powder                              ¼ Tsp.
Turmeric powder                              ¼ Tsp.
Salt                                                 1/8 Tsp.
Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying


Method:

Preparing Potato Masala

  • Boil the potatoes, then peel and mash them when they are still warm.
  • Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
  • Make small to Medium sized balls from this mixture. Keep aside.



For Batter

  • In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

  • Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
  • Dip each potato ball in the batter and coat it well with the batter.
  • Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
  • Drain aloo Bonda on paper towels to remove excess oil.
  • Serve hot with Coconut chutney and hot chai or coffee.




If you like this recipe, you might  like my other Bonda Recipes


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Jun 16, 2014

Cabbage Pakoras/ Cabbage Nuggets




Fried, batter-dipped vegetables nuggets called Pakoras. This cabbage Pakoras to be made as a side snack or tea time snack.

Ingredients
Thinly shredded cabbage                    1 cup
Chopped coriander leaves                   2 Tbsp.
Chopped Curry leaves                         1 Tbsp.
Oil                                                       for Deep Frying
For Batter 
Chickpea Flour/ Besan /Gram flour   1 cup
Rice Flour                                            ¼ cup
Cornstarch                                          1 Tbsp.
Baking soda                                         2 pinch
Salt                                                     To Taste
Red chili powder                                 1  Tsp.
Turmeric powder                               ¼ Tsp.
Asafetida powder                              a pinch
Ajwain seed                                       a pinch
Ghee                                                   ½ Tsp.
Water                                                For making batter

Method: 
  • To make Batter, mix all batter ingredients in a big bowl and whisking the ingredients together to form a thick batter. The consistency should be of dosa batter nor too thick nor too thin.
  • Now add the chopped cabbages, coriander leaves and curry leaves. Mix it well.
  • Heat oil in a kadai. Once oil is hot, pour spoonful of the hot oil one by one.
  • Fry the vegetables turning them occasionally until they are golden brown and crisp all over.
  • Remove them with a slotted spoon and allow them to drain on the towel lined plate.
  • Repeat with the remaining vegetable batter.
  • Serve hot with chutneys and  chili sauces.
My other Pakoda Recipes:







May 4, 2014

Kothimbir Vadi



Kothmbir Vadi
Kothimbir Vadi is a starter / snack that are extremely popular among maharashtrians. When I was in Thane , I ate this many times at my maharashtrian friend’s home. It’s my favorite one. Simple and tasty. 
Ingredients
Coriander Leaves                               1 big bunch
Chick peas flour/besan                        1 cup
Peanut coarsely crushed                     2 tbsp.
Rice flour                                           1 Tbsp.
Ginger Paste                                       1 Tbsp.
Turmeric powder                                1/4 Tsp.
Green Chilies  paste                             1 tbsp
Asafetida                                           - A pinch
Sugar                                                     1Tsp.
Salt                                                     to taste
Baking soda (optional)                         1/8 Tsp.
Oil                                                     for Shallow fry 

For Seasonings:
Oil                                                     1 Tsp.
White Sesame seeds                          1 Tbsp.
Dry coconut                                       2 Tbsp.
Curry leaves                                      few 


Method:
  • Mix all the ingredients in a large bowl with water except oil to get a thick batter without any lumps.
  • For Steaming I have used steamer trays. You can also use Idli moulds.
  • Grease the idli moulds/ Steamer trays with oil. Add batter to it and steam for 20 minutes.
  • Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
  • Heat oil in a pan.  Now, shallow fry the Vadis till they turn golden brown and crispy.
  • Heat oil, fry all seasonings and add to the wadis.
  • Serve hot with any spicy chutney or sauce.
Note:
  • Shallow fry or deep fry the Kothimbir Wadis as per your choice. 
  • You can freeze these vadis and its stays up to 2 months.



Nov 16, 2013

Kunuku




Kunuku is a famous deep-fried snack in Tamilnadu. In my house Kunuku is one of the Karthikai special snack. 
Try this easy Kunuku recipe from my Madappalli.


 Ingredients

Parboiled Rice                      ¼ cup
Brown Rice                          ¼ cup
Toor dal                              ½ cup
Split gram Dal                      ½ cup
Chick Peas                           ¼ cup
Moon dal                              1 tbsp.
Curry leaves                          few
Grated ginger                        1 tbsp.
Red chilies                            10 no.
Chopped coriander leaves        3 tbsp.
Oil                                        for deep fry
Salt                                       to taste
  
Method:

  • Wash and soak the rice and dhals in hot water for 6 hours.
  • Grind it without adding water (If needs you can sprinkle water)
  • Add chopped coriander, salt, curry leaves and grated ginger, mix it well.
  • Heat oil in a pan over medium flame.
  • Drop small portions of the batter and fry till golden brown.
  • Remove and drain excess oil.
  • Serve hot.
Note:
  • You can make this from left over Adai batter.

Nov 1, 2013

Puzhungal Arsi Murukku/ Parboiled Rice Chakli

On the festival day, women in the Indian households prepare sweet as well as spicy delicacies. One of the popular snack item made especially for the festival is Murukku .The dish is prepared easily, with raw rice/Parboiled rice as the main ingredient. I already posted MulluMurukku, Thenkuzhal Murukku recipes in my blog. Here you go the next variety of Murukku. It is amazing taste. Definitely you will like it.

Ingredients
Parboiled rice                         2 cups
Urdh dhal powder                    2 tbsp.(dry fried)
Asafetida powder                      1 tsp.
Red chili powder                        1 tsp.
Cumin seeds                            ¼ tsp.
Black sesame seeds                   ½ tsp.
Salt                                          to taste.
Coconut oil                                 1 tsp.
Unsalted butter                           1 tbsp.(melted)
Cooking Oil                                 for deep frying

Method: 
  • Wash and soak the rice for 3 hours.
  • Grind with very little water into a smooth paste.
  • Mix rice flour, urdh dhal powder ,red chili powder, asafetida powder, cumin & sesame seeds and salt
  •  Mix melted butter and coconut oil in it and knead well into firm dough.
  • Heat a oil in a kadai. Keep the medium stove heat
  • Fill the Murukku press with the prepared dough using the 1 eyed Mullu blade Make Murukku on a plate and fry them in batches.
  • Fry till crispy & golden color. Remove from the fire  and transfer into a kitchen tissue and let it cool.
  • When they are at room temperature, store in air tight container.



Oct 29, 2013

Kara Boodhi/ Besan flour crispy ball

 Kara Boodhi is a simple savory. This crunchy snack,we  both like it. This is can be eaten alone or with curd. Make delicious Kara Boondhi using this simple recipe from Madappalli. Try this recipe and share your comments..


Ingredients:
Gram flour (Besan) -           2 cup
Rice Flour                         –a handful
Water -                             1 to 2 cups (make sure u add slowly)
Red Chili powder                 4 tsp.( Adjust to your spice level)
Asafetida -                         1/4 teaspoon
Curry leaves-                      few stems
Peanut -                            1/4 cup
Cashew nut -                      ¼ cup
Kismish (Raisins)                1/4cup
Salt-                                  to taste
Oil-                                    for deep fry
Ghee                                  1 tbsp.
You Need
A bowl
Jalli karandi -                       1 (Making boondi)
Kuzhi Karandi –                     1 (for pouring batter)
Jalli karandi -                        1 no (draining them from oil)

Method:
  • Take a bowl; add the Besan flour, rice flour, salt, asafetida, little chili powder and one small ladle of hot oil.
  • Mix well, make a batter of curd like consistency.(add water gradually till it gets dripping consistency)
  • Heat the oil in a kadai. Hold the Jalli karandi over the heated oil.
  • Pour a ladle full of batter on the Jalli karandi and rub it very fast with the back of ladle through the holes.
  • Cook until golden yellow color and remove from the fire, when the hissing sound ceases.
  • Repeat the procedure with the remaining batter.
  • Fry red chili powder and Hing (in a low heat) and add to the boondi.
  • Fry cashews, raisins, peanuts, whole red chilies and curry leaves separately in ghee.
  • Add to the boondi, and mix well. Sprinkle salt if needed.
  • Serve this savory with Hot Masala chai or Degree Coffee.
Note:

  •    You can use pepper powder , instead of chili powder.






Oct 28, 2013

Kara Sev

Karasev is simply and tasty savory. I did not have ‘karasev jalli karandi” ( a special holed ladle used for this) , so I  used  murukku achchu .  I was able to get the same effect.

Ingredients 
Besan (Gram Flour)                                  2 cups
Rice flour                                                ¾ cup
Asafetida (Hing)                                       ½ tsp
Red chili powder                                        ½ tsp
 Crushed Black Pepper                               1 tsp.
Turmeric Powder                                       ¼ tsp
Ghee                                                        1 tbsp.
Cooking soda                                             one pinch
Salt                                                           to taste
 Cooking Oil                                               for deep frying

Method:

  • Sieve both flours together in a bowl.
  • In a plate, cream the ghee & cooking soda ,very well till the paste looks white.
  • Add sieved flours, crushed black pepper, red chili powder, turmeric powder, hing and slat.
  • Mix well with hands. Add enough water to get soft dough.
  • Heat a oil in a kadai. Keep the medium stove heat.
  • Fill the murukku press with the prepared dough using the 3 eyed blade and squeeze it in the oil directly .
  • Fry till crispy & golden color.    Remove to a kitchen tissue and let it cool.
  • Store this in an airtight container,
  • Enjoy Karasev with Coffee or Tea

Note:
  • If you are using Karsev  Jalli Karandi, Heat oil & keep the ‘ karasev jalli karandi” above the oil.  Rub the dough on it so that long strands will fall into the oil.
  • Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.


Aug 13, 2013

Omapodi / Sev

 Omapodi is an easy snack made during  any festivels.

Ingredients:
Besan flour/Kadalamavu:            2 cups
Rice flour:                                 ½ cup
Butter:                                     1tbsp
Omam/Ajwain:                           1 tbsp
Salt                                          to taste
Oil                                            for frying
Method:
  • Soak the Omam/Ajwain in 2 tbsp of hot water for ½ hours. Then grind it very nicely.
  •  Sieve both Besan and rice flour and mix with Omam paste.
  • Add water little by little and make soft dough.
  • Heat oil in the kadai, when its medium hot ,take small quantity of dough and put it in the Sev press and squeeze it in circular motion directly to the hot oil.
  • Fry till it becomes crispy and light golden yellow; drain the excess oil on kitchen towel.
  • Cool & Store it in an airtight container.


Feb 1, 2013

Bharwan Bhindi /Stuffed Okra

Ladies finger, stuffed with a delicious mixture of spices.  This Marwari style Stuffed okra is an excellent side veggie dish for chapattis and Rice.

Learn how to make Rajasthan style stuffed Bhindi by following this easy recipe.

Ingredients:

Tender Ladyfinger/Okra/Bhindi -                30 no.
Oil                                                       6 tbsp.
Salt to taste
Water for mixing masala powder

For Stuffing Masala  Powder:
Bengal gram powder/Besan                      ¼ -1/2 cup
Red chili powder                                     1 tbsp.   
Coriander powder                                    1 tbsp.
Turmeric powder                                     1/2 teaspoon
Roasted cumin powder                               1tbsp.
 Crushed fennel seed                               1tbsp.
Amchur powder                                        1 tsp.
 Salt                                                      1 /8tsp.

Method:
  • Wash and wipe the bhindi with paper towel.
  • Trim the lady fingers and make a slit on one side without cutting through.
  •  Take a bowl, add all above stuffed masala powder ingredients and mix with little water & oil.


  • Stuff this mixture into the slits.  And keep aside for 10 minutes.

  • Heat the oil in a nonstick tawa, add stuffed bhindis, and shallow fry for a minute.
  • Lower the heat, and cover and cook, stirring occasionally till bhindis get cooked.
  • Uncover and stir fry until the ladyfingers are crunchy.
  • Serve hot with chapattis, Rice.
  • Bharwan bhindi can also be served as starters.



Oct 8, 2012

Thool Pokada

One of my favorites ever! With a hot cup of tea on a lazy Evening, you couldn't make me stop munching these delicacies. Bits of fried curry leaves and  some cashew bits thrown in make this snack irresistible!

Ingredients:
Besan flour (kadalamavu) -      3/4 cup
Rice flour                                  2 tbsp.
Chopped Spinach                       ½ cup
Nicely Shredded Cabbage           ½ cup.
Hing -                                        ¼ tsp.
Chili Powder                              1/2 to 1 tsp. (adjust with your spice level)
Salt                                            to taste
Crushed Fennel seeds (Sombu)  ½ tsp. (Optional)
Chopped curry leaves                 3 tbsp.
Cashew bits                               1 tbsp.
Water                                        1 or 2 tsp.
Oil                                              For deep fry




Method:

  • Chop Spinach and cabbage nicely. Mix a pinch of salt and microwave it for 30 seconds.
  • Mix all the ingredients except Oil in a bowl. Add 1 or 2 tsp. of water to just bind all the ingredients. Already Spinach and cabbage contain some moisture in it. That’s enough. Don’t add more water.
  • Heat the oil in a pan for deep frying. Sprinkle the mixture onto the oil and keep the flame medium.
  • Deep fry them till they are golden brown turning once in a while.
  • Remove and drain them on paper towels. Serve hot.





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